Wine-focused eatery opening where Deluxe was

Published: Wednesday, July 31, 2013 at 8:45 p.m.

Last Modified: Wednesday, July 31, 2013 at 8:45 p.m.

For fine dining fans who are finding downtown less lustrous since the loss of destination institutions like Caffé Phoenix, good news is on the horizon with a restaurant named Perkeo slated to open in the former Deluxe space at 114 Market St. in early September.

Like the previous occupants (Deluxe maintained a Wine Spectator Award of Excellence for much of their 17 year run), owners Malissa Mashburn and Lynn Adkins will bring a wine-forward experience to the menu. They’re shooting for roughly 200 bottles of unique, unknown and otherwise notable labels from around the globe. Mashburn stressed that Perkeo will be a welcoming environment to the wine expert and novice alike, with flights and parings receiving emphasized to help diners refine their personal palates.

Duties will be divided with Adkins running the kitchen as executive chef and Mashburn, a certified sommelier, handling the 80-seat front of the house. Neither comes from a culinary background, Mashburn leaving a military career and Adkins a former program manager, but both are bringing a serious foodie passion to the new endeavor. “Our mission with this place is to make people happy,” Adkins said.

<p>For fine dining fans who are finding downtown less lustrous since the loss of destination institutions like Caffé Phoenix, good news is on the horizon with a restaurant named Perkeo slated to open in the former Deluxe space at 114 Market St. in early September.</p><p>Like the previous occupants (Deluxe maintained a Wine Spectator Award of Excellence for much of their 17 year run), owners Malissa Mashburn and Lynn Adkins will bring a wine-forward experience to the menu. They're shooting for roughly 200 bottles of unique, unknown and otherwise notable labels from around the globe. Mashburn stressed that Perkeo will be a welcoming environment to the wine expert and novice alike, with flights and parings receiving emphasized to help diners refine their personal palates.</p><p>Duties will be divided with Adkins running the kitchen as executive chef and Mashburn, a certified sommelier, handling the 80-seat front of the house. Neither comes from a culinary background, Mashburn leaving a military career and Adkins a former program manager, but both are bringing a serious foodie passion to the new endeavor. “Our mission with this place is to make people happy,” Adkins said.</p><p>Read the rest of the<a href=http://foodies.blogs.starnewsonline.com/32712/market-st-to-gain-wine-and-fine-dining-establishment/ target=_blank>blog post here.</a></p>